Bruschette with Chickpea Purée and Arugula |
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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf |
2 tablespoons olive oil |
1 (19-ounce) can chickpeas, rinsed and drained (2 cups) |
1/3 cup water |
2 tablespoons olive oil |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
chopped arugula salad |
Directions:
1. Make toasts: Put oven rack in middle position and preheat oven to 425°F.
2. Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
3. Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
4. Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.
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